Warm cinnamon rolls fresh from the oven are the kind of breakfast treat that instantly makes any morning feel special. Soft, fluffy dough layered with buttery cinnamon sugar and topped with creamy frosting creates the perfect balance of sweetness and comfort in every bite. Whether served for a holiday breakfast, weekend brunch, or cozy family gathering, cinnamon rolls always disappear fast.
One of the best things about homemade cinnamon rolls is the irresistible aroma that fills the kitchen while they bake. The rich cinnamon scent combined with warm vanilla frosting creates that classic bakery-style experience right at home. They pair perfectly with a hot cup of coffee, cold milk, or fresh fruit for a comforting breakfast everyone looks forward to.
Cinnamon rolls are also a great make-ahead breakfast option for busy mornings or entertaining guests. Prepare them the night before and bake them fresh in the morning for a warm, gooey breakfast that feels homemade and comforting without extra stress. Soft centers, golden edges, and sweet icing make this breakfast classic one people never get tired of.
Cinnamon Rolls with Cream Cheese Icing
Ingredients
Cinnamon Rolls
- 1 cups whole milk
- 1/4 cup canola oil
- 1/4 cup sugar
- 1 1/8 tsp active dry yeast (1/2 packet)
- 2 1/4 cups all-purpose flour (divided)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 teaspoons salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar (not packed)
- 1 tsp cinnamon
Cream Cheese Icing
- 2 ounces cream cheese (room temperature)
- 2 tbsp butter (softened)
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp cup milk
Instructions
Cinnamon Rolls
- Combine the milk, oil, and sugar in a large pot and place over medium heat until just before boiling. Turn off the heat and let the mixture cool until just warm to the touch, about 105-110 degrees F.
- Sprinkle the yeast over the top of the milk mixture and let sit for 1-2 minutes. Add 2 cups of the flour and stir until an evenly combined dough has formed.
- Cover and let sit on the stove to rise for about 1 hour. Check after 30 minutes to make sure it is rising. By the end of the hour, it should have doubled in size and smell yeasty.
- Add the remaining 1/4 cup flour along with the baking powder, baking soda, and salt, and stir until completely combined. The dough should be easy to handle and not sticky. If it is sticky, place the dough in the fridge for an hour, and it should be much more pliable.
- Roll out the dough on a floured surface to about a 12×8 inch rectangle. It helps to dust flour over the dough and your rolling pin before you roll it out to ensure it doesn’t stick. Spread the melted butter evenly over the dough, then sprinkle half the brown sugar over top, followed by half the cinnamon.
- Starting with the long edge farthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Cut into 8 even rolls with a sharp knife or unflavored dental floss, and place in a greased pie plate or 9-inch round cake pan.
- Preheat oven to 375 degrees F. Let the rolls rest on the counter for 15-20 minutes while the oven preheats, until they are slightly puffed. Bake for 20-22 minutes, until golden brown. Make the cream cheese icing while the rolls are baking.
Cream Cheese Icing
- Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency.
- Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm immediately
